Nanotechnology and Food
Nanotechnology and Food
Nanotechnology involves the use of very small
particles (nanoparticles) that have an average
size, in at least one dimension, of one hundred
nanometres (nm) or less. A nanometre is one
billionth of a metre.
The chemical and physical characteristics of
nanomaterials can vary considerably from those
of their larger counterparts, often turning an
ordinary unreactive material into a highly
reactive substance.
Though still an emerging science,
nanotechnology has been used for
some time in the production of goods
such as cosmetics, and holds significant
promise as a tool in the diagnosis and
treatment of certain human illnesses.
Despite the numerous benefits
associated with nanotechnology,
the interaction of nanoparticles with
Cosmetics
Sunscreens containing nanoparticles
of zinc and titanium oxide are translucent.
humans, animals and the environment
has yet to be fully explored.
This information leaflet is designed
Nanotechnology is viewed by the food
to provide a brief and objective
industry as a means of enhancing food
overview to inform stakeholders
safety and nutrient bioavailability, with
about nanotechnology and how it
some examples already on the market
relates to our food in terms of its
in certain parts of the world.
potential uses, safety and regulation.
Medical Treatments
Targeted drug and radiation
therapy that does not injure
healthy tissue.
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Nanoparticle Size
Nanoparticles are invisible to the human
eye. At 100 nm or less, in at least one
dimension, they are one thousand times
smaller than the thickness of an average
book page (approximately 100,000 nm),
or one hundred times smaller than the
diameter of a relatively fine human hair
(approximately 10,000 nm).
Nanosphere
Nanofibre
Characteristics
of Nanoparticles
Nanoparticles have a considerably greater
surface area to mass ratio than their
larger counterparts which can alter
physical and chemical properties such
as reactivity and surface charge, e.g. gold
at the macro scale conducts electricity,
is chemically unreactive and yellow in
colour. In contrast, gold at the nanoscale
is a semiconductor, highly reactive and
varies in colour from pink to red or
orange, depending on how small the
particles are.The small dimensions of
nanoparticles also means they can reach
locations in the human body not normally
accessible to larger counterparts.
However, the full impact of nanoparticles
and their novel properties on the health
of humans, animals and the environment
is not fully understood at this time.
Nanoparticle:
a structure
>100 nm
Nanotubule
Nano-Encapsulation
Scratch Resistant Paint
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Nanoparticle Scale
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Decreasing Particle Size Increases Surface Area
1 cm
Total Surface Area: 6 cm²
1 cm
Total Surface Area: 60 cm²
(All 1mm cubes)
Total Surface Area: 60,000,000 cm²
(All 1nm cubes)
Total Surface Area
80% surface area of a
soccer pitch (7,400 m² )
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Nanoparticles in Food
Nanotechnology can be used in food
production to enhance the taste, colour,
flavour, texture and consistency of a
variety of foods. Nanotechnology can
also be used to improve the nutritional
value of a food by boosting the
bioavailability of certain nutrients.
Organic constituents such as proteins,
carbohydrates and fats that are naturally
present in food can vary in size from
large polymers to less complex molecules
in the nanoparticle range. Organic
nanoparticles can also be manufactured
for specific purposes such as the
encapsulation of nutrients, which would
improve their bioavailability, or mask
an undesirable taste or odour. Some
inorganic nanoparticles, including gold,
silver and titanium are generally not
natural constituents of food, but have
a range of potential uses as additives
and preservatives.
“
Nanotechnology can
also be used to improve
the nutritional value
of a food by boosting
the bioavailability of
certain nutrients.
Nanomaterials in Food
Packaging
The packaging of the future may not
just be a physical container or wrapping
that protects food from the surrounding
environment, but is likely to include
multi-functional sensory and food safety
enhancing characteristics.
Some of the potential benefits of
“smart packaging” include:
- food contact materials with improved
flexibility, gas barrier properties,
temperature and moisture stability
- active food contact materials capable
of releasing nanoscale antimicrobial
compounds, antioxidants and/or
flavours which would improve shelf-life
or sensory characteristics such as
flavour, odour etc
- intelligent food contact materials
incorporating nanosensors to identify
specific microbial and/or chemical
contaminants and assist in product
biosecurity and traceability
- biodegradable polymer-nanomaterial
composites.
In November 2008, the EFSA Scientific
Panel on Food Contact Materials,
Enzymes, Flavourings and Processing Aids
(CEF) adopted a positive safety opinion
that concluded that titanium nitride
nanoparticles at a level of 20 mg/kg in
polyethylene terephthalate (PET) bottles,
did not migrate and therefore were not
a toxicological risk for food.
”
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body means that much work remains to
be done to establish the safety of this
technology. In addition to addressing the
information gaps that exist, the suitability
of the traditional risk assessment
approach in assessing the safety of foods
made using nanotechnology must also
be examined.
Water purification
Water Purification
Maintenance of acceptable water quality
is an increasing challenge in many parts
of the world with chemical and microbial
pollutants from a variety of sources
contaminating municipal and local
water supplies alike. Aluminium oxide
nanofibres are being used in some parts
of the world to remove bacteria and
viruses from water, while lanthanum
and iron oxide nanoparticles are used
to remove phosphates and arsenic,
respectively.
Many of the organic nanoparticles found
in food are unlikely to have direct safety
consequences for humans, though their
role in improving nutrient bioavailability
may necessitate a re-examination of safety
parameters such as acceptable daily
intakes (ADI) and recommended daily
allowances (RDA). In contrast, the use
of inorganic nanomaterials such as silver
and titanium, whether directly in food
or in food contact materials, will require
rigorous safety assessment. Such inorganic
nanoparticles are likely to be more
reactive than organic counterparts while
their interactions and fate within the
human body are, as yet, largely unknown.
Safety of Nanomaterials
in Food
Human exposure to nanoparticles can
occur through skin contact, inhalation
or consumption of food that contains
nanoparticles. Research and development
into the potential benefits of
nanotechnology continues at pace.
However, deficiencies in our knowledge
on the fate and interaction of
nanoparticles within the human
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Cluster of nano-silver on
a food preparation surface
Nano-silver can be used as an anti-bacterial
agent in food storage and on preparation surfaces.
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EU Regulation
of Nanotechnology
in Food Production
and Packaging
The use of nanoparticles in food
production is not specifically covered
in either EU or national legislation, though
it is accepted that the existing regulatory
framework provides sufficient safeguard.
General food law (Regulation (EC) No
178/2002) stipulates that ‘unsafe food’
cannot be placed on the market. In
accordance with the novel food
(Regulation (EC) No 258/97), a food
containing nano-ingredients, or produced
using nanotechnology, may be considered
a novel food and therefore require a
safety assessment prior to marketing.
Food additives must be assessed for safety
by the European Food Safety Authority
(EFSA), before being added to the list of
permitted additives.Where an authorised
additive is prepared in a different form,
e.g. nano-size, the safety of that product
must be re-assessed and a new
authorisation may be required.
Regulatory control of food contact
materials derives mainly from the EU
Regulation on materials and articles
in contact with food (Regulation (EC)
No 1935/2004), while a Commission
Regulation on recycled plastic food
contact materials (Regulation (EC) No
282/2008) requires the authorisation of
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Smart Packaging
recycling processes following a risk
assessment by EFSA.The EU Commission
is also developing further legislation that
would require an EFSA safety assessment
of active and intelligent food contact
materials prior to their use.
“ a food containing nano-
ingredients, or produced
using nanotechnology, may
be considered a novel food
and therefore require a
safety assessment prior
to marketing
”
Though current EU and national
legislation is considered sufficient to
regulate nanotechnology and its potential
uses in food production, further legislative
options are being considered at EU level
with a view to closing off any possible
regulatory gaps.
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Nano-foods on the Market
At least one food supplement
incorporating nano-encapsulation is
available on the Irish market, while EFSA
recently issued a positive opinion on the
safety of nanoparticulate titanium nitride
for use in the making of a certain type of
bottle.The customs services in Finland
blocked the import of a food supplement
in 2008 based on product claims of
increased bioavailability of Vitamin C
through nano-encapsulation.The Finnish
authorities, in consultation with other
Member States and the Commission
deemed this product to be a novel
food which requires a safety assessment
and authorisation prior to marketing.
However, examples of food ingredients
and food supplements incorporating
nanotechnology are available through
internet trading which is more difficult
to regulate.
Published Reports
on Nanotechnology
in Food Production
A number of published reports provide
a valuable source of detailed information
on nanotechnology and its use in food
production:
1. Food Safety Authority of Ireland
(2008) Relevance for Food Safety
of Applications of Nanotechnology
in the Food and Feed Industry
http://www.fsai.ie/publications/reports/
Nanotechnology_report.pdf
2. US FDA Nanotechnology Task
Force (2007) Nanotechnology
http://www.fda.gov/nanotechnology/
taskforce/report2007.pdf
3. UK Royal Society (2004)
Nanoscience and Nanotechnologies:
Opportunities and Uncertainties
(2004)
http://www.nanotec.org.uk/
finalReport.htm
Stronger Sports Equipment
Tennis rackets made from carbon nanotubeinfused graphite are strong but light.
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Abbey Court, Lower Abbey Street, Dublin 1
Advice Line: 1890 336677
Telephone: +353 1 817 1300
Facsimile: +353 1 817 1301
E-mail: [email protected]
Website: www.fsai.ie